Sesame Scallion Chicken Salad Recipes

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SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Provided by Christina Chaey

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Cucumber     Green Onion/Scallion     Sesame     Lettuce     Cilantro     Soy Sauce     Honey     Poach     Peanut Free     Tree Nut Free     Dairy Free     Picnic

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (1-1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Steps:

  • Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
  • Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
  • Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
  • Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
  • Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
  • Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

ASIAN BEEF SALAD WITH CILANTRO, SCALLIONS AND SESAME SEEDS



Asian Beef Salad with Cilantro, Scallions and Sesame Seeds image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon sesame seeds
4 cups chopped Romaine lettuce
2 cups cooked shredded beef
1/2 cup shredded carrots
2 scallions, chopped
1/4 cup chopped fresh cilantro leaves
1/2 cup reduced-sodium chicken broth
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt and pepper

Steps:

  • Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
  • Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.
  • In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.

SESAME CHICKEN SALAD



Sesame Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 17

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle
Fried Chinese noodles for garnish, perhaps leftover from take out, optional

Steps:

  • Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
  • Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
  • Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
  • Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!

SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

Categories     Chicken

Number Of Ingredients 11

2 skinless, boneless chicken breasts (1-1.5 lbs)
3 tablespoons kosher salt
3 scallions, thinly sliced on deep diagonal
3 persian cucumbers
1/2 cup toasted sesame seeds, divided
1/2 cup fresh lime juice
2 tablespoons tahini
1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
1/2 lime

Steps:

  • Bring chicken, 3 tbsp salt and 5 cups water to bare simmer in medium pot. Chicken should be submerged. Takes a while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering anymore. Juices should run clear when thickets part of chicken is pierced -- around 8-10 minutes. Transfer chicken to medium bowl, discard poaching liquid. Let chicken cook and then shred.
  • Meanwhile, place scallions in small bowl and pour very cold water to cover. Let soak 10 min.
  • Drain scallions in meshed sieve or colandar, rinse under cold running water, swishing vigorously to rinse and encourage to curl up. Shake off water and place in large bowl.
  • Slice cucumbers in half crosswise, then each piece in half lengthwise. Place quarters cut-side down and slice in half lengthwise again to create 8 pieces total/cucumber. Add to bowl with chicken.
  • Set 1 tbsp sesame seeds in a small bowl for serving. Crush remaining seeds in mortar until some of seeds have turned into powder, but lots of whole seeds left. Add lime juice, tahini, soy sauce, honey and red pepper flakes and mash to create a paste. Add 1/4 cup water and whisk to combine. Taste and season with salt.
  • Add lettuce and cilantro to bowl with scallions. Pour 1/2 of dressing over and toss to coat. Arrange on platter. Pour remaining dressing over chicken and cucumbers. Toss to coat and arrange over salad. Top with reserved 1 tbsp sesame seeds and squeeze juice from lime half over.

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